Ingredients:
2 large onions, roughly chopped
1 celery stalk, chopped
200g cauliflower, cut into small florets
1 large potato, peeled and diced
1 sprig of fresh rosemary
1 bay leaf
1 liter hot chicken stock
1 large carrot, peeled and diced
150g broccoli, broken into florets
1 cooked, skinless, boneless chicken breast, chopped into small pieces
Chicken soup
Instructions:
Prepare the base: In a large pot, combine the onions, celery, cauliflower, potato, garlic, rosemary, bay leaf, and hot chicken stock. Bring to a boil over high heat, then lower the heat, cover, and simmer for 15 minutes or until the vegetables are tender.
. Blend the soup: Remove the rosemary sprig and bay leaf. Blend the soup using an immersion blender until smooth. Alternatively, you can blend it in a food processor and return the mixture to the pot.
Add remaining vegetables: Stir in the diced carrot and simmer for 5 minutes. Then, add the broccoli and chicken. Cook for an additional 5 minutes, or until the chicken is heated through and the vegetables are soft.
Season and serve: Lightly season with salt and pepper if desired. Serve the soup hot and enjoy!
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